Recipe Details
Ingredients
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2poundsground beef
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4carrots, diced
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4celery ribs, chopped
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1onion, chopped
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4potatoes, peeled and cut into 1-inch pieces
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1(15.25 ounce) canwhole kernel corn, drained and rinsed
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1(15 ounce) cangreen beans, drained and rinsed
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1(15 ounce) canpeas, undrained
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1(15 ounce) cantomato sauce
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1(14.5 ounce) canwhole tomatoes, crushed
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ground black pepper to taste
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1bay leaf, or more to taste
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⅛teaspoonground thyme
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¼cupwater, as needed
Cooking Directions
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Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
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Stir in carrots, celery, and onion; cook and stir until vegetables are soft, about 5 minutes.
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Stir in potatoes, corn, green beans, undrained peas, tomato sauce, and crushed whole tomatoes. Season with black pepper; add bay leaf and thyme.
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Pour in 1/4 cup water if needed, replenishing as needed while cooking.
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Bring soup to a simmer; cover and cook, stirring regularly, until potatoes are tender, about 1 hour.
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Serve hot and enjoy!
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories598 | |
% Daily Value * | |
Total Fat 20g |
26% |
Saturated Fat 8g |
38% |
Cholesterol 95mg |
32% |
Sodium 1153mg |
50% |
Total Carbohydrate 71g |
26% |
Dietary Fiber 14g |
50% |
Total Sugars 19g |
|
Protein 37g |
75% |
Vitamin C 47mg |
52% |
Calcium 187mg |
14% |
Iron 7mg |
39% |
Potassium 2042mg |
43% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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